Pittsburgh Sandwich

• 3 cups shredded cabbage
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons white sugar
• 1 teaspoon adobo seasoning (such as Goya(R))
• 1 teaspoon ground black pepper
• 4 cups vegetable oil for frying
• 3 whole russet potatoes
• 8 thick slices Italian bread
• 1 pound sliced pastrami (divided)
• 4 slices provolone cheese
• 8 slices tomato

1. Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
4. Preheat oven to 225 degrees F (110 degrees C).
5. Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
6. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

cabbage, vegetable oil, apple cider vinegar, white sugar, ground black pepper, vegetable oil, russet potatoes, italian bread, pastrami, provolone cheese, tomato

Taken from www.allrecipes.com/recipe/216684/pittsburgh-sandwich/ (may not work)